[Leica] Duck control

[kcarney1 at cox.net (Ken Carney)]

Ooooh Yeah.  The duck orange is our favorite, or canard a l'orange as 
they say in the fancy restaurants.  Someone suggested that Nathan put a 
low-voltage current in the pool.  Beginning in August our birdbath is 
full of dove, and I will confess that we have thought of wiring it with 
AC and a switch by our picture window (stupid ordinance here about 
discharging firearms in the city limits, like anyone would pay attention 
but you never know these days :)). Another great recipe is bacon-wrapped 
dove on the charcoal grill. OK, I'm going to buy some ducks tomorrow, so 
much better than freezing your butt off at 5 a.m.

Ken

On 3/2/2014 6:35 PM, lrzeitlin at aol.com wrote:
>   Nathan,?
> The poultry swimming in your pool are ducks.
> The big bird in the front of this picture is a goose. The ones in the 
> water behind it are ducks.
> http://gallery.leica-users.org/v/Larry+Z/Geese+and+ducks.JPG.html
> You can get them to choose some other home by harassment. Train your dog 
> to chase them. Shoot at them with a laser pointer. Ducks hate the red 
> laser light. Chase them around your pool with a radio controlled motor 
> boat. If you run out of ideas, contact me, I am the official Canada goose 
> control agent for our home owner association.
>
>
> With a little imagination, wild ducks make a wonderful feast. Here are 
> some recipes I have collected:
>
>
> Wild ducks and geese are plentiful. They have increased so dramatically in 
> numbers that they threaten native birds and waterfowl. They chase 
> children, befoul yards and beaches, and frighten small dogs. After a 
> summer of grazing on our manicured lawns they are plump and juicy, just 
> ready for the platter.
>
>
> Most of the meat in a wild duck or goose is in the breasts. Unlike 
> domestic turkey breasts the meat is dark and flavorful. It stands up well 
> to robust means of cooking. Sweet fruity sauces will not rob it of its 
> character. It can be roasted, smoked, stewed or baked for a mouth watering 
> entree.
>
>
> Here are some recipes I have collected. There are dozens more available on 
> the on the Internet. Just search for "wild fowl recipes." Do your part to 
> beautify the environment and have a delightful feast. It's a win/win 
> situation.
>
>
>
>
> Smoked Wild Duck Recipe
>
>
> A wild cooked duck can be dry and tough, so a good recipe is a must. One 
> of my favorite duck recipes starts with a soak in marinade, and ends with 
> some time in the smoker. It makes for great eating.
>
>
> Marinated and Smoked Wild Duck
> 1 cup soy sauce
> 1/2 cup brown sugar
> 1 tsp pepper
> 1 tsp garlic powder
> 1/2 tsp cayenne pepper
> 1/4 tsp ginger
>
>
> Pluck and clean the duck. You can do it yourself or the local butcher can 
> do it for you. Clean up the breast halves. Slice the duck breasts into 1/2 
> inch thick strips, cutting lengthwise, and soak them in the marinade for 
> eight hours.
> Set up your charcoal grill for smoking by building a hot fire on one side 
> and putting a pie plate of dampened wood chips on the other. Use your 
> favorite wood to smoke the strips..wild duck has a lot of flavor and can 
> handle a heavy smoke.
> For a spicier flavor, before laying the strips in the smoker, add a few 
> sprinkles of pepper flakes to the duck meat.
> Smoke the duck at 200-225 Fahrenheit for one to two hours, or until the 
> internal temperature is 170F. Try not to let the breasts smoke too long. 
> They will start to dry out, and the sugar from the marinade can scorch.
> If you don't have a smoker or a grill, you can cook this wild duck recipe 
> in the oven. Just stick a toothpick through one end of each strip, and 
> hang them through the upper oven rack. Set the temperature to 225F, and 
> they'll be done in about 1 1/2 hours. Lay foil on the lower rack to catch 
> the drips. Put your pie plate with wood chips on the foil.
> Enjoy!
>
>
>
>
> BBQ Duck
>
>
>
>
> ~ 2 wild duck breasts
> ~ apple juice
> ~ favorite bbq sauce
>
>
> Wash and pat dry the breasts.
> Place in a crockpot and cover with apple juice.
> Cook on low 7 - 8 hours.
> Remove the meat and rinse with clean water. Discard juice.
> Shred the meat into pieces.
> Return to crockpot and add bbq sauce.
> Cook until heated through.
> Serve on buns.
> Enjoy!
>
>
>
>
>
>
> Wild Duck Stew
>
>
> ~ 4 to 6 large duck breasts
> ~ 1/3 cup salt
> ~ 2 tbsp baking soda
> ~ water
> ~ 1 large onion, chopped
> ~ 1 stalk celery, chopped
> ~ 4 tbsp butter
> ~ 2 tbsp worcestershire sauce
> ~ garlic powder
> ~ hot sauce
> ~ 48 oz. beef consomme
> ~ salt
> ~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.
>
>
> Soak the breasts overnight in 1/3 cup salt, baking soda and enough water 
> to cover.
> Remove and pat dry. Cut into 2" cubes.
> In a dutch oven or large pot, saute the onion and celery in butter.
> Add the meat, worcester sauce, a liberal amount of garlic powder and hot 
> sauce to taste.
> Cook about 10 minutes over medium high to high heat or until brown.
> Add the beef consomme and stir together. Salt to taste. Reduce heat and 
> simmer 1 hour. Stir occasionally.
> Add your veggies and simmer 30 minutes or until the veggies are tender. 
> Stir occasionally.
> This turns out very tender and so close to beef stew that even non-poultry 
> eaters won't know the difference.
> Enjoy!
>
>
>
>
>
>
> Wild Duck with Orange Glaze
> ?
> Prep Time: 10 Minutes
> Cook Time: 30 Minutes
> Ready In: 40 Minutes
> Servings: 4
> "This is a great recipe for wild duck. Sweet and tangy at the same time. 
> Wild duck breasts are baked with a zesty orange glaze."
> INGREDIENTS:
> 6 duck breasts
> salt to taste
> 1 dash dry vermouth (optional)
> 1 tablespoon grated orange zest
> 1 orange, juiced
> 1 teaspoon lemon juice
> 1 teaspoon brown sugar
> 1 clove garlic, minced
> 1 tablespoon soy sauce
> 1/2 teaspoon dry mustard
> 1/4 teaspoon caraway seeds
> DIRECTIONS:
> 1. Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in 
> cold water, and place in baking dish. Splash with vermouth, then season 
> with salt; set aside.
> 2. In a medium bowl, combine orange zest, orange juice, lemon juice, brown 
> sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze 
> over breasts in baking dish.
> 3. Bake in preheated oven for 30 minutes, or until no longer pink and 
> juices run clear. Baste at least twice during baking.
> Enjoy!
>
>
> Larry Z
>
>
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